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Code: 01-212 - 01-215
Format: 1/1 - 3/1 Tin Plate
Net Weight: 800 g - 2500 g
Pieces per Package: 24 - 6
Portions: 6-8 - 20-22
MPT: 36 months


Main Ingredients

Fresh 40/50 gauged artichokes, sunflower oil, garlic, pepper, natural flavours.

Organoleptic Characteristics
Colour: light green, typical of a product that is processed when fresh.
Taste and Smell: rich, tasty and fragrant thanks to the delicate treatment.
Look and Texture: fresh artichokes cut in half, without broken or scaled units.

Instructions for Preservation
Store the cans in a cool, dry place, far from heat; after opening, keep in a refrigerator (0-4°C) and eat rapidly. Adding oil can only protect from air oxidation and from mould and it does not guarantee the conservation of the product in an open tin.

Nature and Characteristics of the Product
These "Brindisi” artichokes are processed exclusively when they are fresh, in the best moment of harvesting, between March and April. The removal of the external leaves and the treatment with fresh natural flavours guarantee a light and delicate sauce that does not cover the characteristic taste of the artichoke.

Why buy this product?
This recipe does not include the use of vinegar, which allows to maintain the features of fresh artichoke (that is extremely versatile for any use throughout the year), in the desired quantities, which avoids waste and allows to lower costs. The treatment without parsley allows the chef to personalise and refresh this product with mint, parsley, chilli, etc.

Concerned Customers
Pizzerias, restaurants, hotels, taverns, sandwich bars and bars are some of the premises to which this product can be proposed. Bakeries and rotisseries can also be a good alternative.

Ways to Use
Drain the product from oil and use it as if it had just been cooked; treated with garlic and parsley, battered and fried, or left in the oven to gratin, or even as it is in buffets, with appetizers or in sandwiches, pizzas and bruschettas.

Chef’s Ideas and Suggestions
Spring Pilchards – spread some oil on the bottom of a baking dish, cover it with a layer of fresh  eviscerated, filleted and open pilchards, a layer of drained artichokes and a layer of thinly sliced emmenthaler and continue with different layers up to the rim of the dish completing the last layer with cheese. Powder with breadcrumbs, season with extra virgin olive oil and put in the hot oven (with final gratin) for 30 minutes and 180°C.


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